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On your question of humidity. I have not cultured Nuruk but I am an experienced Makgeolli brewer and am very familiar with Nuruk. I do however make my own Korean Soy Sauce and Fermented Bean Paste. I make bean blocks called Meju and these are cultured the same way Nuruk is cultured. I live in...

Hi, I recently bottled my first Seoktanju Makgeolli. I did a Lavender-Lemon Mak Iyangju. MITSUL 500g Mepssal rice freshly wet milled which I steamed for 40 mins to create a rice cake 1250ml water 200g Nuruk Placed in a fermentor (Hangari) This fermented for 2 days with vigorous stirring twice...

I would like to make my own Nuruk as well but the recipes lack measurements and humidity percentages ...I see that you give a temperature limit for fermentation. Do you have the measurements for the grain and water? Thanks

Hi, Looks like you have really done your research on Nuruk and Makgeolli making. I belong to a Makgeolli Brewer’s Facebook group called Susubori Makgeolli Brewer’s Club. I think that you might enjoy this group and that the group would certainly enjoy having you as a member. If you are interested...

If you do try making it with medium grain flaked rice please post the results. It’s sounds like an interesting experiment (0:

Aaah! I see. A one step brew might be best for you.If you have counter or table space of 12”x 15” that’s all you need to spread the steamed rice out to cool....cool not dry. The steamed rice is cooled and then mixed with dry Nuruk and some wine or bread yeast if you like and placed in the...

I’m curious as well...it seems like the Nuruk flavor would be so overpowering that it might be unpleasant to drink. Since he measured the Nuruk in lbs could he have meant 2 1/2 lbs of rice?

The rice flour/powder used in two stage Makgeolli brewing is wet milled rice flour/powder. Dry rice flour and therefore rice flakes would throw off the proper rice to water ratio. Wet mill rice flour is found in the refrigerator section in Asian markets. If you can’t find it you can wash sushi...

As a Makgeolli brewer I’m also curious as to the recipe. Rice to water ratio is normally 1:1. Nuruk should be at 10% along with some added bread or wine yeast to stabilize the unpredictable wild yeast present in the Nuruk. Recipe: 1kg Chapssal sweet “glutinous” rice or Mepssal white short grain...

I am a Makgeolli home brewer. I began with a traditional recipe and have branched out into flavored Makgeolli. Flavored Makgeolli has become popular over the last few years and the flavors I have brewed include: Apricot, Sweet Potato, Chestnut, Hazelnut and Chocolate. Pine nut and White Pine...